Jianbing (Beijing Street-Style Crepe with Crunchy Wonton)

Whisk the mung bean flour, wheat flour, and about 120ml of water into a smooth, thin batter.

Let it rest for 10 minutes.

Heat a non-stick crepe pan or flat griddle over medium heat and lightly coat with a trace of oil.

Pour the batter into the center and use a spreader or the back of a ladle to create a thin, even circle.

Once the edges begin to curl and the center sets, spread the hoisin and chili sauce over the surface.

Sprinkle with fresh scallions.

Cook the ground turkey in a separate small skillet until browned and seasoned with a touch of soy sauce (optional), then scatter it over the crepe for added texture and protein.

Fold the crepe into a neat rectangle or roll it tightly while it's still warm and pliable.

Serve immediately while the edges are slightly crisp and the aromatics are vibrant.